Lightened up Pasta Primavera
Lightened up Pasta Primaveran is a Mediterranean recipe that serves 6. This main course has 431 calories, 17g of protein, and 15g of fat per serving. For $1.62 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. 28 people were impressed by this recipe. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of garlic, evaporated milk, parmesan cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Yummy Healthy Easy. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is awesome. If you like this recipe, you might also like recipes such as Pasta Primavera, Pasta Primavera, and Pasta Primavera.
Servings: 6
Ingredients:
1 (9-oz) can/jar artichoke hearts
¾ lb. asparagus, cut into 1" pieces
2 carrots, shaved with a peeler
1 Tbsp. Dijon mustard
¼ cup 2% evaporated milk
4 cloves minced garlic
1 tsp. finely grated lemon zest
2 Tbsp. olive oil
1 cup finely grated Parmesan cheese
1 red bell pepper
1 (13.25-oz) box spaghetti (I love Dreamfield's Healthy Carb)
S & P
Equipment:
frying pan
Cooking instruction summary:
Warm oil over medium heat in a large skillet. Add garlic and cook until golden, about 2 minutes.Add asparagus, bell pepper, carrots, and artichoke hearts. Season with salt and pepper and increase heat. Cook until just tender, about 5 minutes.Meanwhile, cook spaghetti. When nearly done, set aside 1 cups cooking water, then drain pasta. Toss pasta with veggies in skillet. Reduce heat to medium.Add 1 cup of pasta water, lemon zest, mustard, parmesan, and evaporated milk. Cook until creamy, adding more pasta water if it gets too dry. Taste and season if necessary.Top with extra parmesan cheese, serve and enjoy!
Step by step:
1. Warm oil over medium heat in a large skillet.
2. Add garlic and cook until golden, about 2 minutes.
3. Add asparagus, bell pepper, carrots, and artichoke hearts. Season with salt and pepper and increase heat. Cook until just tender, about 5 minutes.Meanwhile, cook spaghetti. When nearly done, set aside 1 cups cooking water, then drain pasta. Toss pasta with veggies in skillet. Reduce heat to medium.
4. Add 1 cup of pasta water, lemon zest, mustard, parmesan, and evaporated milk. Cook until creamy, adding more pasta water if it gets too dry. Taste and season if necessary.Top with extra parmesan cheese, serve and enjoy!
Nutrition Information:
covered percent of daily need
